In Italy there has never been the tradition of take-away food, so going back in time, ordering food online was very uncommon. The only memories I have of take-away food was from a little Chinese restaurant in my town. I remember my sister and my mom coming up with the idea of getting Chinese, probably three or four times a year. We always kept the paper sheet with the menu in the kitchen, but it was useless, since we always ordered the same three dishes. One of them was Cantonese rice. It was definitely my favorite.
My dad was the “pick-up guy”. On his way back from work, he would collect our order and bring it home. It’s always been a big celebration for me eating take-away Chinese at home, almost like a special treat.
Since I loved it so much, I tried to experiment the recipe myself. After many attempts, I came up with a slightly different version from the traditional recipe that you might experience in a Chinese restaurant. I simply revised it with a bit of “European style”, for example using extra virgin olive oil instead of sunflower oil. Whenever I have these ingredients in the fridge, I prepare it. It’s a great idea if you are used to pack your lunch. Either if you go to work or school, this recipe is easy and quick to make, so I hope it will be inspiring for your lunches!
All the steps in this recipe happen quickly, so pay attention not to overcook any ingredient. Watch the time, especially when you cook the peas and the rice, there is nothing worse than a chewy taste. Keep it crispy!